My Summer Cookbook Club is finally live! I've been wanting to do this cookbook club for awhile now but wasn't able to find time to and wasn't exactly sure how to execute. I started daily vlogging last week and thought it would be a good way to keep you all updated on the progress of the cookbook club. For now, it will only be a weekly recipe until I get the hang of things.
The first recipe that I wanted to make from this book is the Wonton Soup. This dish is nostalgic for me because growing up, that was all that my parents ordered for me when we went out. Literally every restaurant that we went to had Wonton Soup. My parents didn't venture far from either Vietnamese or Chinese food when we went out to eat, so it was an easy choice for them to get this dish for my sister and I. It's what you would consider the "kids meal" for these asian restaurants. This recipe by Charles Phan is far from anything I ever had on the kids menu. It's packed with flavor, complex texture and so so so delicious. If I had to eat wontons like this everything we went out, i'd be a happy camper.
Adapted by Charles Phan
Vietnamese Home Cooking Cookbook
Pork & Shrimp Wontons:
8 oz shrimp peeled, deveined and finely chopped
4 oz ground pork
13 cup fried shallots
3 tbsps shallot oil
1 1/3 cup finely chopped fresh water chestnuts or jicama
1/3 cup finely chopped black trumpet mushrooms
2 tbsps finely chopped fresh cilantro
2 tbsps finely chopped scallions
1 tbsps plus 1 tsp oyster sauce
1 tbsp sesame seeds, toasted and ground to a coarse powder
1 tbsp finely minced raw shallot
1 tbsp fish sauce
2 tsps toasted sesame oil
1 egg yolk
pinch of freshly ground pepper
4 quarts chicken stock
1 pound frsh thin egg noodles
Lo Soi braised pork (I subbed for char xiu)
1/2 cup fresh cilantro
1/2 cup chopped scallions
1/2 cup fried shallots
1. To make the wontons, in a bowl, combine the shrimp, pork, fried shallots, shallot oil, water chestnuts, mushrooms, cilantro, scallion, oyster sauce, sesame seeds, raw shallot, fish sauce, sesame oil, and egg yolk and mix well. The mixture will be loose.
2. To form each wonton, place a wonton wrapper on a work surface and place 1/2 tsp filling in the center. Pull the wonton wrapper up and around the filling to make a purse, twisting the wrapper slightly to enclose the meat. Transfer the finished wonton to a baking sheet or large tray lightly dusted with cornstarch. Repeat until you have used up all of the filling. The wontons can be made a day ahead. If making a day ahead, dust wontons generously with cornstarch and transfer to a parchment lined baking sheet. Cover with plastic wrap and refrigerate.
3. In a large saucepan, bring the stock to vigorous simmer. Bring a large pot of water to a rapid boil over high heat.
4. When the stock is simmering, add the wontons and cook for 3-5 minutes, until they float. At the same time, add the noodles to the boiling water and cook for 1 minute, until they are tender yet still have some bite. Drain the noodles and divide them among warm soup bowls. Top the noodles with the pork slices, dividing them evenly.
5. When the wontons are ready, using a spider or slotted spoon, transfer them to the bowls, dividing them evenly. Ladel the hot stock into the bowls and garnish with scallion, cilantro, and fried shallots. Serve immediately.